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Issued  DecemVjor  10  1910. 


U.  S.  DEPARTMENT  OF  AGRICULTURE. 


FARMERS'   BULLETIN  42^,0^ 


CANNING  PEACHES  ON  THE  EARM. 


H.     F».     GOULD, 

Poniologist  in  Charge^ 


W.    B\    FLETCHER, 

Scientific  Assistatit,  Fruit  District  Investigations., 
Bureau  of  Plant  Industry. 


WASHINGTON: 

QOVe^NMENT    PRINTING    OFFICE. 

1910. 


.ETTliR  OF  TRANSMITTAL 


U.  S.  Department  of  Agriculture, 

Bureau  of  Plant  Industry, 

Office  of  the  Chief, 
Washington,  D.  C,  September  23,  1910. 
Sir:  I  have  the  honor  to  transmit  herewith  a  manuscript  entitled 
''Canning  Peaches  on  the  Farm,"  by  Mr.  H.  P.  Gould,  Pomologist 
in  Charge  of  Fruit  District  Investigations,  and  Mr.  W.  F.  Fletcher, 
Scientific  Assistant,  and  to  recommend  that  it  be  published  as  a 
Farmers'  Bulletin. 

The  proper  utilization  of  the  poorer  grades  of  fruit  is  a  matter  of 
much  importance  to  the  growers.  In  some  seasons,  also,  even  the 
better  grades  can  not  be  satisfactorily  marketed  on  account  of  the 
abundance  of  the  crop  or  for  other  reasons.  Serious  losses,  which 
frequently  occur  with  quickly  perishable  fruits  like  the  peach,  can 
doubtless  be  prevented  if  adequate  means  are  at  hand  for  disposing 
of  the  crop  in  other  ways  than  by  marketing  it  in  the  fresh  state. 
The  canning  of  peaches,  a  comparatively  simjile  and  easy  process, 
is  one  of  the  most  satisfactory  methods  of  liandling  this  fruit  on  the 
farm  when  market  conditions  for  the  fresh  fruit  are  imfavorable. 
Respectfully, 

Wm.  a.  Taylor, 
Acting  Chief  of  Bureau, 
Hon.  James  Wilson, 

Secretary  of  Agriculture. 

426 

2 


/7^  7 


6  1  2. 


CONTENTS. 


Page. 

Introduction 5 

Extent  and  location  of  the  peach-canning  industry 6 

Principles  underlying  successful  peach  canning 7 

Equipment 8 

Character  of  outfit 8 

Portable  canners 8 

Stationary  apparatus 10 

Accessories 14 

Cans 17 

Handling  the  fruit  for  canning 19 

Grades  of  canned  peaches 19 

Maturity  of  fruit  for  canning 19 

Preparing  the  fruit  for  the  cans 20 

Filling  the  cans 21 

Siruping 21 

Capping 22 

Exhausting , 23 

Tipping 24 

Processing 24 

Marketing  the  canned  product : 26 

426  3 


LLUSTRATIONS, 


Page. 

Fig.  1.  A  portable  canner 9 

2.  A  portable  canner  with  a  small  hoist  for  handling  crates  of  cans 9 

3.  A  small  canning  outfit  temporarily  placed  in  a  peach  orchard 11 

4.  A  farm  canning  outfit  operated  in  a  cheaply  constructed  shed 12 

5.  A  farm  canning  outfit  installed  in  a  specially  constructed  building;.    . .  13 

6.  Floor  plan  of  a  small  cannery 14 

7.  A  pitting  spoon 15 

8.  A  tipping  copper 15 

9.  A  segment  capping  steel 16 

10.  A  round  capping  steel 16 

11.  Tongs  for  handling  cans  when  hot .  .    16 

12.  A  charcoal  fire  pot 17 

13.  A  gasoline  fire  pot 17 

14.  A  solder-hemmed  cap  _ 18 

426 

4     . 


B   P.  I.— 621. 


CANNING  PEACHIiS  ON  THE  FARM. 


INTKODUCTION. 

Whenever  there  is  an  abundant  crop  of  peaches  throughout  the 
country,  or  in  a  considerable  number  of  the  important  peach- 
procUicing  regions,  the  profitable  handling  of  the  fruit  is  a  matter  of 
much  concern  to  the  growers.  This  is  especially  true  if  the  centers 
of  production  are  so  located  with  reference  to  one  another  that 
glutted  markets  are  anticipated  as  inevitable. 

In  view  of  the  rapid  extension  of  peach  culture  in  recent  years 
into  new  regions,  and  with  the  increasing  possibility  that  conditions 
unfavorable  to  the  satisfactory  marketing  of  the  crop  in  a  fresh  state 
may  prevail  in  some  of  them  during  almost  any  season,  the  attention 
of  the  growers  is  more  and  more  being  turned  to  the  handling  of  the 
fruit  in  other  ways.  Canning  is  one  of  the  possibilities  first  to  receive 
consideration  in  many  instances.  The  process  is  simple;  it  requires 
but  a  comparatively  small  investment,  and  one  season  with  another 
it  has  been  in  the  past  a  fiiirly  profitable  method  of  utilizing  large 
quantities  of  fruit. 

A  cannery  in  connection  with  a  peach  orchard,  commensurate  in 
size  with  the  orchard,  may  be  made  a  profitable  investment  under 
many  conditions.  It  is  to  the  owner  what  evaporators  are  to  the 
growers  in  some  of  the  important  apple-producing  sections,  where  a 
considerable  proportion  of  the  growers  have  evaporators  as  adjuncts 
to  their  orchards.  This  provides  a  convenient  and  profitable  means 
of  using  the  poorer  grades  of  fruit,  while  in  seasons  of  heavy  crops 
and  low  prices  apples  of  good  market  grade  are  also  handled  fn 
this  way. 

Even  if  a  canning  e({uipment  in  connection  with  a  peach  orchard 
is  not  needed  for  use  every  season,  it  will  still  serve  to  some  extent 
as  an  insurance  against  unduly  sharp  competition  with  the  fresh 
fruit  in  glutted  markets,  for  a  convenient  alternative  is  thus  at  hand 
whenever  prices  become  unsatisfactory. 

With  the  simple  equipment  by  winch  it  is  possible  to  do  good  work 
in  canning,  only  a  relatively  small  investment  is  required.  The 
quantity  of  fruit  saved  in  a  single  season  is  often  sufficient  to  more 
426  5 


6  CANNING  PEACHES  ON   THE  FARM. 

than  pay  for  the  whole  cost  of  the  equijjment.  If  a  grower  is  equipped 
for  canning  peaches  he  not  only  provides  a  way  to  protect  liimself 
when  market  conditions  are  unfavorable,  but  he  has  a  read}^  means 
of  using  his  poorer  grades  which,  if  shipped,  as  they  commonly  are, 
frequently  bring  only  small  prices  at  the  best  and  at  the  same  time 
depress  the  markets  and  reduce  the  prices  for  the  better  grades.  Still 
other  growers  who  have  developed  peach  orchards  where  shipping 
facilities  have  proved  inadequate,  or  where  the  orchards  are  isolated, 
or  where  other  conditions  have  arisen  which  render  the  marketing  of 
the  fresh  fruit  unprofitable,  have  obtained  satisfactory  returns  by 
putting  the  crop  on  the  market  in  canned  form  at  a  later  time. 

In  some  sections  of  the  countr}^,  particularly  tlirough  the  South, 
**home  canners"  are  in  common  use.  It  is  believed  that  their  use 
could  be  greatly  extended  with  profit  and  satisfaction  to  fruit  and 
vegetable  growers,  not  only  in  the  South,  but  in  other  sections  of  the 
country  as  well. 

In  presenting  this  bulletin  the  writers  make  no  claim  to  originality. 
They  have  been  impressed  with  the  need  of  information  in  a  form 
readily,  accessible  to  fruit  growers  which  would  enable  them  to  handle, 
when  desirable  to  do  so,  relatively  large  quantities  of  fruit  in  some 
other  manner  than  by  shipping  it  in  the  fresh  state.  The  existence 
of  this  need  has  been  made  apparent  by  observation,  in  requests  for 
information  made  by  correspondents,  and  in  other  ways.  As  o})por- 
tunity  has  offered,  therefore,  a  study  has  been  made,  in  connection 
with  other  lines  of  investigation,  of  methods  of  canning,  especially  for 
peaches,  in  a  considerable  number  of  commercial  canneries,  as  prac- 
ticed in  the  use  of  several  ditrerent  makes  of  home-canning  outfits, 
and  in  such  other  ways  as  has  been  possible.  Experiment  station 
b""illetins,  standard  works  on  canning,  and  other  literature  relating  to 
the  subject  have  been  freely  consulted.  The  writers  gladly  make 
acknowledgment  of  their  indebtedness  to  these  sources  of  information. 
The  matter  here  presented  will  not  interest  the  expert  canner.  It  is 
intended  rather  for  the  i)each  groAver  who  is  in  need  of  i)reliniinary 
information  as  to  how  to  go  about  the  canning  of  this  fruit. 

EXTENT  AND  LOCATION  OF  THE  PEACH-CANNING  INDUSTRY. 

Primarily  the  regions  in  which  peaches  are  canned  are  determmed 
by  the  geographical  distribution  of  the  crop,  but  the  extent  to 
which  canning  is  done  in  any  year  depends  upon  tlie  abundance  of 
the  crop.  On  account  of  the  wide  differences  in  production  in  differ- 
ent years  it  necessarily  follows  that  statistics  relating  to  the  industry 
for  a  particular  season  are  of  definite  value  for  that  year  only.  The 
output  may  be  greater  or  smaller,  as  the  case  may  be,  than  the  average 
for  any  considerable  period  of  years. 

426 


CANNING   PEACHES   ON    THE  FARM. 


In  the  present  connection,  however,  data  relating  to  the  industry 
for  a  single  season  will  be  of  some  interest.  Statistics"  taken  by  the 
Bureau  of  the  Census,  Department  of  Commerce  and  Labor,  season 
of  1904,  are  given  below.  For  comparison,  the  valuation  of  the 
canned  peaches  as  given  in  the  Twelfth  Census,  for  the  season  of 
1899,  is  added. 

Quaniltij  and  vahic  of  peaches  packed  in  different  States. 


State. 


United  States.. 

California 

Maryland 

Miciiigan 

Texas 

Utali 

Ohio 

New  York 

New  Jersey 

All  other  States 


Canning  season  of  1904. 

Cases.o 

Value. 

1,302,715 

S3, 894, 272 

744,715 

2,640,524 

352, 244 

753,003 

68, 269 

179, 838 

30,086 

52,989 

17, 845 

43,868 

12,762 

35, 134 

10,060 

39,399 

9,767 

19,370 

57,128 

130, 147 

Value, 

season  of 

1899. 


$4,283,165 

3,103,775 

758,919 

102,504 

60,775 

3,362 

10,940 

72,591 

2,500 

167, 799 


a  A  case  is  generally  understood  to  hold  24  cans. 

In  the  statistics  for  1904  "All  other  States"  includes  Alabarria, 
Arkansas,  Delaware,  Illinois,  Indiana,  Mississippi,  Missouri,  Nebraska, 
North  Carolina,  Oregon,  Pennsylvania,  South  Carolina,  Virginia,  and 
West  Virginia,  together  with  small  lots  in  still  other  States  not  named, 
amounting  to  14,576  cases,  valued  at  $36,452. 

It  is  assumed  that  the  figures  for  1904  relate  to  peaches  that  were 
canned  in  commercial  establishments  and  do  not  include  those  packed 
on  the  farms.  The  price  (and  therefore  the  profitableness)  to  the 
grower  of  farm-packed  goods  is  naturally  influenced  very  largely  by 
the  commercial  output.  This  is  at  least  true  so  far  as  the  farm  pack 
enters  the  general  market.  The  price  in  a  personal  market  or  to 
private  customers  is  usually  less  subject  to  commercial  conditions 
than  in  the  general  market. 

PRINCIPLES  UNDERLYINa  SUCCESSFUL  PEACH  CANNING. 

The  discussions  which  follow  are  intended  to  meet  the  conditions 
which  confront  the  peach  grower  wlio  has  a  moderate-sized  orchard 
and  who  desires  to  can  his  fruit,  or  a  j)ortion  of  it,  for  commercial 
purposes,  but  whose  production  does  not  justify  an  extensive  outfit. 

It  is  not  the  purpose  of  this  bulletin  to  discuss  at  length  the  prin- 
ciples which  underlie  the  operation.  These  have  previously  been 
given  in  sufficient  detail  for  practical  purposes  in  other  publications 
of  the  Department  of  Agriculture. ''     The  absolute  necessity  of  com- 

«  Bulletin  31,  Census  of  Manufactures,  1905. 

&  Farmers*  Bulletin  203,  Canned  Fruit,  Preserves,  and  Jellies;  also  Farmers'  Bulle- 
tin 359,  Canning  Vegetables  in  the  Home. 
426 


8  CANNING  PEACHES  ON   THE   FARM. 

pletely  sterilizing  both  the  can  and  its  contents  in  the  final  operations 
of  the  process  can  not  be  too  often  repeated  or  made  too  emphatic. 
Upon  this  one  point  hinges  success  or  failure.  No  matter  liow  much 
care  and  pains  may  be  devoted  to  all  the  other  steps  in  the  process, 
if  this  one — sterilization — be  not  perfect,  all  the  rest  will  amount  to 
nothing  and  the  fruit  will  spoil  in  the  cans. 

The  spoiling  of  a  can  of  peaches  is  due  to  the  development  within  it 
of  vast  numbers  of  almost  inconceivably  small  forms  of  plant  life 
the  germs  of  which  are  so  nearly  everywhere  present  that  they 
inevitabl}^  find  lodgment  on  the  fruit  or  in  the  can  before  or  during 
the  process  of  canning.  Sterilization,  as  a  rule,  consists  in  raising 
the  temperature  to  such  a  point  and  maintaining  it  for  such  a  time 
that  all  these  organisms  are  killed.  Obviously,  it  follows  that  a  can 
of  goods  once  made  sterile  must  be  so  liandled  that  the  contents  can 
not  again  become  the  lodging  place  of  any  of  these  forms  of  life.  The 
practical  application  of  the  foregoing  remarks  will  be  made  api)arent 
in  later  discussions.  The  absolute  cleanliness  of  the  place  where  the 
canning  is  done  is  of  great  importance  in  this  connection,  and  the 
personal  cleanliness  of  those  handling  the  fruit,  especially  after  it  is 
peeled,  is  of  primary  concern. 

EQUIPMENT. 
CHARACTER  OF  OUTFIT. 

The  quantity  of  fruit  to  be  canned  determines  very  largely  the 
extent  and  character  of  the  equipment  that  will*  prove  efficient  and 
at  the  same  time  economical. 

It  may  consist  of  a  soldering  copper  anil  a  small  affair  to  be  used  on 
top  of  a  kitchen  stove,  with  a  capacity  of  only  a  few  dozen  cans  a  day; 
or  it  may  comprise  a  somewhat  expensive  collection  of  apparatus,  an 
engine  for  furnishing  steam  and  power,  and  other  machinery  which 
reduces  hand  labor  to  a  minimum.  The  expensive  type  of  equip- 
ment would  rarely  be  installed  under  the  conditions  wliich  this 
bulletin  is  designed  to  meet. 

A  canning  outfit  selected  primarily  for  handling  j)oaches,  once 
obtained,  will  often  be  found  useful  for  the  canning  t)f  other  farm  and 
garden  products.  For  most  fruits,  and  some  vegetables,  nearly  the 
same  equipment  will  suffice  as  for  peaches,  but  for  others,  especially 
for  most  vegetables,  certain  additional  articles  will  be  desirable. 

PORTABLE  CANNERS. 

Portable  canners  are  outfits  which,  as  the  name  implies,  are  so 
constructed  that  they  may  be  readily  moved  about  from  place  to 
place  as  occasion  demands. 

Many  different  makes  of  these  outfits  are  offered  for  sale  by  differ- 
ent manufacturers.     Most  of  the  types  on  the  market  are  made  in 

*26 


CANNING  PEACHES  ON   THE  FARM. 


9 


Fig.  1.— a  portable  canner. 


several  different  sizes.     They  range  in  size,  as  already  stated,  from 

scarcely  more  than  that  of  an  ordinary  wash  boiler,  intended  for  use 

in   the    kitchen    and 

costing  perhaps  $5  or 

less,   to    one   having 

a  capacity  of  several 

thousand  cans  a  day, 

and  costing  from  $75 

to  $100  or  more. 
The  various  types 

of   "home   canner" 

outfits  cover  a  wide 

range  in  the  manner 

of  construction.     In 

some  the  tank,  or  vat 

in  which  the  fruit  is 

cooked  is  attached  to 

or  is  made  a  part  of 

tlie  fire   box.     Such 

a  canner  is  shown  in 

figure   1.     Another 

type,  which  might  be  termed  an  "upright"  canner  to  distinguish  it 

from  those  that  occupy  a  more  horizontal  position,  is  shown  in  figure 
2.  Others  consist  of  merely  the  vat,  for  which 
the  fire  box,  usually  made  of  brick  or  stone, 
must  be  built  by  the  purchaser.  Detailed 
specifications  and  instructions  for  making  the 
permanent  base  are  furnished  by  the  vat 
manufacturers  in  some  cases. 

Canners  which  are  intended  to  be  used  over 
a  permanently  placed  base  or  fire  box,  such 
as  those  last  referred  to,  while  not  properly 
grouped  with  portable  cannere^  are  not  unlike 
them  save  in  the  portable  feature.  They  are 
an  important  type  and  under  many  conditions 
may  be  made  to  serve  the  purpose  as  well  as 
those  which  combine  fke  box  and  cooking 
tank. 

Whatever   the   type,   it    is    important   that 
the   cooking   vat   be   so   placed  with  relation 
to  the  fire  box  that  as  much  of  its  surface  as 
possible  be  exposed  directly  to  the  heat.     Con- 
stant boiling  of  the  water  in  the  vat  is  essential  to  rapid  work,  and 

disregard  of  this  point  in  the  construction  may  entail  considerable 

loss,  either  of  heat  or  of  time. 
63262°— Bull.  426—10 2 


Fig.  2.— .\  port;ilile  canner  with 
a  small  hoLst  for  handling 
crates  of  cans. 


10  CANNING  PEACHES  ON   THE   FARM. 

One  or  more  perforated  sheet-metal,  strap-iron,  or  heavy  wire 
crates  of  such  size  as  to  hold  the  cans  conveniently  and  fit  readily  into 
the  cooking  vat  are  ordinarily  furnishod  as  a  part  of  each  canner,  by 
means  of  which  the  cans  are  easily  and  quickly  placed  in  and  removed 
from  the  cooking  vat. 

Many  manufacturers  furnish  the  necessary  accessories  and  some 
include  them  in  the  prices  ordinarily  quoted  for  their  outfits.  Some 
also  fin-nish  with  their  outfits  j^rinted  instructions  which  contain 
much  information  about  the  canning  of  fruits  and  other  })r()(hicts 
that  is  of  value  to  those  wlio  are  not  familiar  with  the  operation. 
The  accessories  will  be  mentioned  in  some  detail  on  a  later  page. 

STATIONARY  APPARATUS. 

If  somewhat  extensive  operations  are  planned,  and  especially  if  a 
considerable  variety  of  products  is  to  be  canned,  so  that  a  permanent 
building  can  be  set  apart  for  the  work,  a  more  elaborate  type  of 
equipment  may  be  desirable.  It  may  be  an  advantage  to  assemble 
the  parts  from  different  manufacturers  who  are  specialists  in  the 
particular  line  of  apparatus  which  they  manufacture.  On  the  other 
hand  there  are  companies  which  make  a  specialty  of  ecpiipping 
canneries,  and  some  even  construct  the  necessary  buildings  and 
install  the  equipment  ready  for  use. 

A  more  extensive  equipment  might  include  a  crane  for  hoisting  the 
crates  of  cans  when  placing  them  in  or  removing  them  from  the 
cooking  tank  (or  "process  kettle,"  as  it  is  more  commonly  called),  an 
automatic  soldering  machine  for  sealing  the  cans,  a  continuous 
exhaust  tank,  and  other  pieces  of  apparatus  designed  to  accomplish 
the  rapid  and  easy  handling  of  large  quantities  of  fruit. 

Tlie  use  of  automatic  machines  would  require  the  installing  of  an 
engine  to  furnish  power  to  run  them.  Both  steam  and  gas  engines 
are  used  for  this  purpose.  If  the  former  is  used  the  cooking  tank 
may  be  heated  by  steam  instead  of  by  direct  contact  with  the  fire  box. 

From  the  foregoing  statements  it  will  be  untlerstood  that  different 
outfits  may  vary  greatly  in  cost,  complexity  of  apparatus,  and  in  other 
ways  according  to  individual  needs  and  preferences. 

The  accompanying  illustrations,  which  show  various  phases  of 
equipping  small  canneries,  will  be  suggestive.  Figure  3  is  a  small 
home  canner  temporarily  placed  in  a  peach  orchard.  The  simplicity 
of  the  equipment  is  apparent  and  the  illustration  is  largely  self- 
explanatory.  The  cooking  tanks  are  made  of  heavy  galvanized  sheet 
iron  and  are  placed  over  fire  boxes  matle  of  small  flat  stones.  The 
wisdom  of  constructing  the  fire  boxes  so  loosely,  with  open  jomts,  is 
doubtful  on  account  of  the  loss  of  heat.     The  fire  is  fed  through  an 

4ZQ 


CANNIN(i    I'KACIIKS    ON    THE    FAH^E. 


11 


()|)<'iiiii;jj  in  tJic  sloncwoi'k  at  the  end  opijosilc  the  smoke  pijx'.  Vhr 
fruit  is  prepared  in  (he  lent  adjoiiiini;'.  Tlie  two  r(>ctaii<;iiliir,  hoxliko 
rccoptaclos  to  be  seen  on  the  <i;roun(l  between  the  pile  of  cans  at  the 
left  of  the  picture  and  the  corner  of  the  tent  are  perforated  sheet-iron 
ci*ates  in  which  the  cans  ar(>  placed  for  transfer  to  and  from  the  cook- 
ing; tank.  The  rods  attached  len_<;tlnvise  and  a  few  inches  above  the 
tops  of  th(^  crates  serve  as  handles.  Flat-bottomed  l)ask(>ts  made  of 
heavy  wire  or  crates  made  of  straj)  iron  nniy  also  be  used  for  this 
purpose. 

Fifjure  4  is  a  view  of  an  e(|ui|)jneiil  somewhat  juore  extensive  than 
th(»  pi-ecedinij;  one.  Jn  this  outfit  the  cookini:;  tank  is  placed  over  a 
l)rick  base  whicli  is  also  i\w  lire  box.  The  general  plan  of  construction, 
both  of  tlu^  tank  and  of  the  shed  whicli  ])rotects  the  workers  from  the 


•i-'V.  ^-ihO^ 


Fig.  3.— a  small  canning  oiitflt  temporarily  placed  in  a  peach  orchard. 


hot  sun  and  from  the  rain,  is  sufliciently  clear  to  render  a  detailed 
description  unnecessary.  The  perforated  sheet-iron  receptacle  in 
the  foreground  of  the  j)icture  is  the  crate  for  use  when  the  cans  are 
transferred  to  and  from  the  cooking  tank,  as  described  in  the  pre- 
-ceding  paragraph.  This  tank  is  large  enough  to  hold  five  of  these 
crates  at  one  time.  An  extra  crate  is  provided,  so  that  it  may  be 
fdled  with  cans  while  the  others  are  in  the  tank.  Each  crate  holds  60 
No.  3  cans,  and  300  cans  of  this  si/e  may  thus  be  cooked  at  one  time. 
The  crates,  when  fill(>d,  are  easil>"  handled  by  two  men  by  means  of 
a  stout  stick,  which  is  somewhat  longer  than  the  crate  and  is  j)ro- 
vided  with  two  hooks  so  placed  that  they  will  n^adily  catch  under  the 
liandle  of  the  crate  near  the  ends.     This  makes  it  possible  for  attend- 

426 


12 


CANNING   PEACHES  ON    THE   FARM. 


ants  to  handle  the  crates  in  an  advantageous  niannei',  even  though 
they  are  quite  heavy.  Such  a  crate  hfter  is  shown  in  figure  4,  lying 
across  the  left-hand  end  of  the  cooking  tank. 

Similar  crates  and  methods  of  handling  them  are  used  with  a  large 
proportion  of  the  portable  canners  and  other  types  of  home  outfits 
that  are  on  the  maiket. 

Figure  />  shows  an  eciuipment  somewhat  more  permanent  and 
expensive  than  those  previously  mentioned,  vet  it  is  not  out  of  pro- 
portion to  the  size  and  demands  of  a  great  many  peach  orchards 
owned  by  single  individuals.  The  building  is  a  ])lain  board  structure 
which  can  be  erected  without  skilletl  labor  other  than  a  single  moder- 


FlG.  4.— A  farm  canning  outfit  operated  in  a  cheaply  constructed  shed. 

ately  good  mechanic  ca})ablc  of  directing  the  work.     The  lumber 
need  not  be  of  an  expensive  grade. 

The  fruit  is  received  at  the  end  of  liu>  building  at  the  right  of  the 
j)icture.  In  the  course  of  })reparation  for  and  packing  into  tlie  cans 
the  fruit  passes  tlie  length  of  the  inclosed  ])art  of  llie  l)uilding  to  a 
point  nenr  the  ojxmi  ])orti()n.  Here  the  cans  are  cap})ed  or  sealed  by 
a  seaming  machine.  The  cans  are  then  put  into  strap-iron  crates  and 
placed  in  heavy  cylindrical  kettles,  about  3  feet  in  diameter  and  4  feet 
or  more  in  deptli,  which  serve  as  cooking  vats.  These  kettles  are 
located  in  the  open  portion  of  the  building  near  the  place  where 
several  persons  may  be  seen  standing.  The  crates  are  hoisted  by  a 
crane,   thus  making  the  expenditure  of  strength  by  the  operator 

426 


CAKNmO  I'EACHES  ON   THE  J-AfiM. 


13 


Ooniparativoly  smtill.  The.  vats  are  heated  by  stciuu  su{)|)lie(l  IVom 
i  lie  boilei  k)cated  at  the  extreme  left  in  the  open  part  of  the  buikling. 

The  elevated  circular  tank  at  the  corner  of  and  outside  the  building 
is  the  water  reservoir.  The  water  is  carried  in  pipes  l)y  gravity  to 
the  points  where  it  is  needed  for  use.  The  water  supj)ly  is  pumped 
from  a  well  not  readily  visible  at  the  extreme  h^ft  of  the  picture. 
The  pump  is  operated  by  steam  from  the  boiler,  and  the  seaming 
machine,  which  seals  the  cans,  is  operated  by  an  engine. 

Figure  6  shows  the  floor  plan  of  a  small  cannery,  such  as  could  be 
built  by  ordinary  farm  labor  with  the  aid  of  some  one  to  lay  out  the 
work.  The  inclosed  portion  of  the  building  is  20  l)V'  .'^0  feet,  with  an 
oj^en  shed  at  each  end,  as  shown  in  the  diagram.  If  the  shed  at  the 
right  is  })rovided  with  a  raised  floor  or  platform  it  will  l)e  a  conve- 
nience in  deliveiing  the  fruit.     The  ends  of  tiic  main  jxtrtion  of  the 


Fig.  5. — A  farm  canning  outfit  installed  in  a  specially  constructed  building. 

building  may  be  left  entirely  open  to  allow  the  greatest  possible 
freedom  of  movement  between  the  open  sheds  and  the  interior. 

Other  details  of  arrangement  are  largely  self-explanatory.  If  the 
fruit  is  dipped  in  boiling  water,  as  some  recommend,  to  facilitate  the 
removal  of  th3  skin,  a  scalding  tank  may  be  substituted  for  one  of  the 
peeling  tables  shown  in  figure  6.  The  supply  of  cans  should  be  con- 
venient to  the  packing  table.  There  may  be  space  on  the  floor  of  the 
building  for  a  large  number  of  cans,  or  the  building  may  be  high 
enough  to  store  them  on  a  floor  above  the  workroom,  from  wliich 
they  may  be  delivered  directly  to  the.  packing  table  by  means  of 
a  chute.  If  outside  the  cannery,  the  place  of  storage  should,  for 
convenience,  be  easily  accessible  from  the  ])acking  table.  In  any 
case^  the  place  where  the  cans  are  stored  should  be  thoroughly  dry; 

42G 


14 


CANNING  PEACHES  ON   THE   FARM. 


otherwise  the  cans,  especiahy  about  the  edges  ol"  the  hole  in  tlie  toj), 
may  rust.  A  dry  storage  place  for  the  caps  is  also  of  particuhir  im- 
portance.    If  the  edges  rust,  sokler  will  noi  readily  adhere  to  them. 

If  "sanitary"  cans  (to  be  described  later),  wJiich  are  sealed  by  an 
automatic  machine,  are  used,  the  capping  and  tipping  tables  may  be 
dispensed  with  and  the  sealing  machine  located  in  their  space. 
Provision  would  then  be  necessary  for  an  engine  of  some  type.  The 
''exliaust"  and  "process"  vats  are  commonly  placed  over  the  same 
fire  box;  the  arrangement  suggested  in  the  diagram  could  be  changed 
accordingly.  In  fact,  the  details  of  arrangement  admit  of  wide 
variation  to  suit  individual  needs  and  conditions,  but  it  is  important 
that  the  tables  and  other  articles  of  equipment  be  ]:)laced  witli  reference 
to  the  order  in  which  the  various  operations  are  performed. 


Fig.  6. — Floor  plan  of  a  .small  cannery. 

A  floor  in  the  cannery  which  admits  of  frequent   and   (hoiough 
scrubbing  will  add  greatlv  to  the  cleanliness  of  the  surroundings. 


ACCESSORIES. 

The  parts  of  a  canning  outfit  aheatly  discussed,  which  iwo  concerned 
directly  with  the  cooking  or  "])rocessing"  of  the  fniil,  constitute 
what  may  be  termed  the  major  items  of  equipment  applying  to  small 
canneries  where  all  operations  are  done  by  hand,  but  a  considei-able 
number  of  minor  items  of  equipment,  or  accessories,  are  as  essential 
as  these  major  items.  A  wide  range  of  choice  may  be  exercised  in 
making  up  the  accessories  for  any  outfit,  and  the  prices  of  the  various 
ailicles  have  a  considerable  range,  de])ending  upon  the  exact  style  or 
make  of  the  goods;  but  the  following  list  of  articles,  with  suggestions 
as  to  probable  cost,  will  enable  the  reader  to  make  a  general  estimate 
of  the  capital  needed  for  his  outfit. 

426 


CANNING  PEACHES  ON   THE  FARM.  15 

List  of  articles  and  estimated  cost  for  equipping  a  small  cannery. 


Article. 


Paring  knives,  for  peeling  the  fruit per  dozen.. 

Pitting  spoons,  for  removing  pits do 

Large  tin  pans,  or,  better,  large  wooden  bowls,  for  receiving  fruit  after  it  has  been 
peeled: 

Tin  pans each . . 

Wooden  bowls do 

Capping  steals  and  holders  for  sealing  cans  (price  depending  on  size),  about do 

Tipping  coppers,  for  closing  vents  in  caps do 

Fire  pot,  for  heating  capping  steels  and  tipping  copper: 

For  g;isoline  burner do 

For  charcoal  burner,  much  less. 

Brushes,  for  cleaning  tops  of  cans per  dozen. . 

Solder per  pound. . 

Soldering  (lux  (varies  with  brand  and  strength)  in  quantity,  concentrated  form. do 

Tongs,  for  handling  hot  cans each. . 

Trays  in  which  to  place  the  cans  after  they  are  filled,  for  convenience  in  handling, 

to  be  made  at  home,  using  J-inch  boards. 
Good  supply  01  pure  water. 


Some  of  the  above-named  accessories  call  for  further  comment. 
In  place  of  paring  knives  machine  parers  are  sometimes  used  where 
the  extent  of  the  business  w^arrants  it.  Machines  similar  to  those 
used  for  paring  apples  serve  a  good  purpose  if  they  are  provided 
with  a  suitable  fork  for  holding  the  fruit  and  a  knife  blade  that 
is  specially  designed  for 
peach  work. 

Pitting  spoons  are  in- 
tended for  removing  the 
pits  from  clingstone  vari- 
eties.    One  is  shown  in  figure  7.     The  pits  of  freestone  sorts  are 


Fig.  7.— a  pitting  spoon. 


easily  removed  with  the  fingers  or  with  the  point  of  a  hand  paring 
knife. 

If  only  a  small  amount  of  work  is  to  be  done  it  is  possible  to  seal 
the  cans  with  a  tipping  copper  (fig.  8) ,  used  primarily  in  sealing  the 
small  vent  in  the  caps,  but  if  a  large  quantity  of  fruit  is  to  be  put 
up  it  will  pay  to  use  a  capping  steel  made  especially  for  this  purpose. 

Steels  are  of  two 
leading  types.  In 
the  one  here  desig- 
nated the '  'segment" 
steel,  the  part  that 
comes  in  contact  with  the  edge  of  the  cap  where  it  is  sealed  to  the 
top  of  the  can  is  in  the  form  of  a  segment  of  a  circle  correspoiiding 
in  size  to  the  cap  itself  (fig.  1>).  In  tlie  other  type  of  capping  steel 
the  part  that  comes  in  contact  with  the  cap  forms  a  complete  circle 
instead  of  a  segment  (fig.  10).  Unless  the  oi)erations  are  very  limited, 
at  least  two  each  of  the  capping  steels  and  tipping  coppers  should 
be  provided  to  permit  the  heating  of  one  while  the  other  is  in  use. 

426 


Fig.  8.— a  tipping  copper. 


16 


CANNING  PEACHES  ON  THE  EARM. 


The  repeated  heating  of  these  tools,  especially  overheating,  makes 
occasional  repairing  necessary.  Until  they  become  much  worn  and 
need  reshaping  this  consists  in  recoating  the  working  edge,  or  the 
point  (of  a  tipping  copper),  with  tin.  The  details  of  this  operation 
may  be  varied  more  or  less,  but  they  are  essentially  as  follows:  Heat 
the  copper  or  steel  nearly  red  hot ;  make  the  point  or  edge  thoroughly 

clean  and  bright  by  filing  or 
rubbing  on  a  brick  or  other 
similar  surface;  on  a  piece  of 
clean  tin  place  a  small  quan- 
tity of  soldering  flux  and  in 
this  put  a  small  piece  of 
solder;  melt  the  solder  with 
the  hot  copper  or  steel,  and 
while  the  latter  is  still  very 
hot  rub  it  in  the  melted 
solder  until  the  tin  adheres. 
The  proper  temperature  of 
the  tool  is  important,  since 
the  tin  will  not  adhere  if  it 
is  either  too  hot  or  not  hot 
enough. 

What  is  known  as  ''seg- 
ment ' '  solder  is  generally  con- 
sidered preferable  to  ''stick" 
solder  for  sealing  cans.  In 
the  segment  form  the  solder 
is  cut  up  into  small  pieces.  For  tipping  the  cans  (to  be  described 
later),  "wire"  solder,  in  the  form  of  wire  w*ound  on  large  spools,  is 
very  convenient. 

Soldering  flux  may  be  bought  in  the  form  of  crystals  to  be  dis- 
solved or  as  a  concentrated  liquid  to  be  diluted  before  using. 

In  place  of  tongs  (fig.  11)  for 
handling  hot  cans,  gloves  which  do 
not  heat  through  too  quickly  may 
be  used  and  are,  perhaps,  more  con- 
venient, except  when  it  is  necessary 
to  remove  a  can  from  boiling  water. 

Trays  2  or  3  inches  deep  and  of  sufficient  size  to  hold  a  dozen 
or  more  cans  greatly  facilitate  handling  the  fruit.  The  cans  are 
placed  in  the  trays  after  they  are  filled  with  fruit  antl  remain 
in  them  as  they  are  passed  to  the  sirup  table  and  thence  to  the 
capping  table.     The  number  of   trays  needed  will  depend  on  the 

426 


Fig.  9.— a  segment 
capping  steel. 


Fig.  10.— a  round 
capping  steel. 


Fig.  U. — Tongs  for  handling  cans  when  hot. 


CANNING  PEACHES  ON   THE  f^AftM. 


17 


extent  of  the  operations.     They  are  easily  made  of  an^^  suitable 

^-inch  lumber. 

For  the  convenient  heating  of  the  cappinj^  steels  and  tipping  coppers 

a  fire  pot  is  necessary.     While  it  is 

possible  to  heat  them  by  other  means, 

it  is  usually  impracticable  to  do  so 

vv  here  any 
considerable 
quantity  of 
canning  is 
being  done. 
A  fire  pot  of 
very  simple 
construction 
for  burning 
charcoal  is 
shown  in  fig- 
ure 12.  Fig- 
ure 13  shows 

one  designed  to  burn  gasoline.  Tliis  type 
costs  considerably  more  than  a  charcoal 
burner,  but  it  is  more  convenient  and  the 
heat  is  under  better  control. 

An     adequate    supply    of    pure    water    is 

demanded  for  the  best   results.     If  piped  to 

the    points   where   it    is    needed    for    use,   a 

of   labor    over   carrying   it   in    pails   or    buckets    will 


Fig.  12. — A  oharcoiil  fire  pot. 


Fig.  13. — A  gasoline  fire  pot. 


great   savmg 
be  effected. 


CANS. 


A,  |;onsiderable  number  of  different  kinds,  types,  and  sizes  of  cans 
are  lised  for  putting  up  peaches.  For  commercial  purposes,  what  is 
known  as  a  No.  3,  of  which  there  are  several  styles,  is  the  size  in 
which  most  of  the  better  grades  are  packed.  This  can  is  made  with 
two  different-sized  openings  in  the  top;  one  is  2^6  inches  in  diameter, 
the  other  2^^  inches.  On  account  of  the  size  of  many  of  the  peaches 
that  are  canned  the  one  with  the  larger  opening  should  be  used.  The 
poorest  grade  of  peaches,  commonly  called  ''pie  peaches,"  is  often 
put  up  in  No.  10  cans.  These  cans  are  also  made  with  the  two  sizes 
of  openings  in  the  top,  as  mentioned  above.  This  low  grade  of  goods 
is  usually  made  up  of  small  fruit,  but  the  cans  with  the  larger  open- 
ings are  preferable  on  account  of  the  greater  ease  and  rapidity  of 
filling. 

The  dimensions  of  these  two  sizes  of  cans,  as  adopted  by  the  Balti- 
more Canned  Goods  Exchange,  are  as  follows:  No.  3 — Diameter,  4^ 

426 


18 


CAKNING  PEACHES  ON   THE   FARM. 


inches;  height,  4|  inches.  No.  10 — Diameter,  6^  inches;  height,  7 
inches. 

These  dimensions,  however,  are  not  adopted  by  all  manufacturers, 
so  that  there  is  more  or  less  variation  from  the  above  in  some  of  the 
makes  of  cans. 

The  cost  of  cans  varies  more  or  less  from  year  to  year,  l)ut  quota- 
tions for  the  season  of  1910  will  help  the  purchaser  to  approximate 
this  item  of  expense. 

Quotations  on  cans  for  thr  season  of  1910. 


Size  of  can. 

Size  of     p  J 

Size  of  can. 

Size  of 
opening 
(inches). 

Price  per 
thousand. 

No.  3                           

S 

$15.50 
16.00 

No.  10 

a 

$40.00 

No.  3 

No.  10 

40.50 

These  are  f.  o.  b.  quotations  on  car  lots,  with  the  loose  cans  stacked 
in  the  cars.  In  less  than  car  lots  crating  or  boxing  of  the  cans  is 
necessary.  They  may  be  crated  at  an  additional  cost  per  thousand 
over  the  above  prices  of  about  $1.75  for  the  No.  3's  and  $7.50  for 
the  No.  lO's.  The  boxes  ordinarily  supplied  when  the  box  package 
is  provided  for  shipping  cans  are  the  cases  that  later  on  are  used 
in  marketing  the  canned  fruit.     The  sizes  for  the  No.  3  and  the  No. 

10  cans  each  hold,  respectively,  tw^o  dozen 
and  one  dozen  cans.  The  former  cost  about 
10  cents,  the  latter  about  17  cents  each. 

If  solder-hemmed  caps  (fig.  14),  that  is, 
caps  the  edges  of  which  are  bordered  with 
solder  are  desired,  instead  of  the  ordinary 
kind,  they  may  be  had  at  an  additional  cost 
per  thousand  over  the  above  prices  of  about 
$1.10  for  the  'i^ie-inch  size  and  $1.40  for  the 
larger  size.  With  these  caps  it  is  not  nec- 
essary to  apply  solder  in  the  usual  way  in 
sealing  the  cans.  This  makes  it  possible 
to  seal  the  cans  more  rapidly  than  when  the  ordinar}^  caps  are 
used. 

Another  type  of  can  which  is  liighly  recommended  and  used  by 
many  is  known  as  the  "sanitary"  can.  In  this  style  the  top  is 
not  put  on  until  after  the  can  has  been  filled.  With  the  larger 
opening  a  better  pack  is  ])ossible  than  where  the  contents  must  be 
pressed  through  a  relatively  small  hole,  as  in  the  ordinary  type. 
The  top  is  crimped  or  seamed  on  after  filling  without  the  use  of 
solder.  An  engine  of  some  type  is  necessary  to  operate  the  seaming 
machine.     While  these  cans  cost  somewhat  more  than  the  others, 

426 


Fig.  14. — A  solder-hemmed  cap. 


CANNING   PEACHES  ON   THE  FARM.  Id 

there  is  a  saving  in  the  cost  of  solder,  since  none  is  used,  and  possibly 
also  in  labor.  It  is  claimed  that  S,()00  to  12,000  cans  can  be  sealed 
in  a  day  of  ten  hours  with  one  of  these  machines. 

It  should  be  stated  in  this  connection  that  the  No.  3  size  was 
formerly  referred  to  quite  generally  as  a  3-pound  can  and  the  No. 
10  as  a  gallon  can.  In  fact,  these  terms  are  still  in  frequent  use. 
These  sizes,  however,  should  be  designated  by  number.  The  No. 
3  can  holds  only  about  2  pounds,  net,  of  fruit  together  with  the 
liquid  contents,  so  that  to  refer  to  this  size  as  a  3-pound  can  is  mis- 
leading. 

Agencies  of  many  of  the  can  manufacturers  are  widely  located. 
On  account  of  freight  charges,  the  proximity  of  the  shipping  point 
to  the  place  where  they  are  to  be  used  should  be  considered  in  order- 
ing cans. 

HANDLING  THE  FRUIT  FOR  CANNING. 

GRADES  OF  CANNED  PEACHES. 

It  is  necessary,  in  the  handling  of  the  fruit  and  in  its  preparation 
for  the  cans,  to  regard  the  grade  of  goods  that  is  to  be  put  up.  Grades 
are  designated  by  various  terms  inore  or  less  indicative  of  the  quality 
or  size  of  the  fruit  (ised,  such  as  "extras, "  "extra  standard,"  "stand- 
ard," "pie  fruit,"  etc.  These  terms,  however,  are  used  more  or 
less  loosely  and  do  not  have  a  uniform  significance. 

Xhe  requirements  of  the  Baltimore  Canned  Goods  Exchange  for 
the  "table"  or  "sirup"  grades  are  as  follows:  "Cans  full,  fruit  good 
size,  evenly  pared,  cut  in  half  pieces,  put  up  in  not  less  than  10° 
cold  cane  sirup."  For  "  pie  fruit"  the  requirements  are:  "Cans  full, 
fruit  sound,  unpared,  cut  in  half  pieces,  put  up  in  water. " 

The  "extra  standard"  of  some  packers  calls  for  fruit  not  less  than 
2^  inches  in  diameter  with  a  sirup  of  about  30°  density.  "Extras" 
on  this  basis  of  grading  should  consist  of  fruit  3  inches  or  more  in 
diameter  with  a  very  heavy  sirup.  Other  grades  call  for  fruit  not 
below  a  certain  size  and  a  sirup  of  some  specified  density.  Much 
fruit  is  put  up  in  sirup  having  a  density  of  10°  to  20°,  the  heavier 
sirups  being  used  only  for  the  "extra  fancy,"  or  other  very  high 
grades. 

MATURITY  OF  FRUIT  FOR  CANNING. 

To  be  in  the  best  condition  for  canning  peaches  should  be  well 
ripened,  but  still  moderately  firm.  If  too  soft  the  fruit  will  not 
retain  its  shape  in  the  cans,  but  will  become  more  or  less  "mushy," 
thus  injuring  its  appearance  when  the  cans  are  opened.  Soft  fruit, 
canned  in  order  to  save  it,  should  not  be  put  on  the  market  as  "extra" 
grade  goods,  or  the  reputation  of  the  one  who  canned  it  will  suffer. 
Fruit  of  different  degrees  of  ripeness  or  of  different  texture  should, 

426 


20  CANNING  PEACHES  ON  THE  EABM. 

therefore,  not  be  mixed,  but  each  lot  of  the  same  degree  of  maturity 
and  the  same  texture  should  be  handled  by  itself. 

The  number  of  cans  which  a  given  quantity  of  fresh  fruit  will 
make  depends  upon  several  factors,  such  as  the  grade,  size,  and 
consequent  proportion  of  waste  in  pits  and  skins,  closeness  of  the 
pack  in  the  cans,  etc.  Most  estimates,  however,  place  the  quantity" 
at  from  18  to  20  No.  3  cans  per  bushel  for  fruit  that  is  of  good  size 
and  grade. 

PREPARING  THE  FRUIT  FOR  THE  CANS. 

The  first  steps  in  preparing  the  fruit  for  the  cans  are  to  remove  the 
skins  and  pits.  All  grades  for  table  use  should  be  made  up  of  peaches 
that  have  been  halved,  the  division  being  made  through  the  suture. 
The  halving  is  done  in  connection  with  the  removal  of  the  pits. 

If  done  by  hand  it  matters  little  with  freestone  varieties  whether 
paring  is  done  first,  followed  by  halving  and  pitting,  or  vice  versa. 
But  with  clingstone  varieties  a  finished  product  of  probably  finer 
appearance  can  be  produced  if  the  fruit  is  halved  and  pitted  before 
it  is  pared.  The  tight  gripping  of  the  halves,  which  is  necessary  in 
removing  the  pits,  may  result  in  the  flesh  being  more  or  less  bruised 
and  crushed  unless  the  skin  is  allowed  to  remain  in  order  to  give 
some  protection  to  the  fruit. 

The  paring,  if  by  hand,  is  usually  done  with  sharp  straight-backetl 
knives,  care  being  taken  to  remove  only  a  very  thin  and  even  peeling 
in  order  that  the  flesh  of  the  fruit  shall  be  smooth  and  attractive' in 
appearance.  The  pits  of  freestone  varieties,  after  the  fruits  are 
halved,  may  be  removed  with  the  point  of  a  knife  or  with  the 
fingers.  A  pitting  spoon  (fig.  7)  is  desirable  for  removing  pits  from 
clingstones. 

If  a  paring  machine  is  used  it  is  obviously  necessary  to  peel  the 
fruit  before  it  is  halved. 

A  method  of  peeling,  sometimes  recommended  but  apparently 
rarely  used,  is  to  scald  the  fruit  sufficiently  to  cook  the  skin  slightly, 
but  not  enough  to  materially  soften  the  flesh  of  the  fruit.  The  skin 
is  then  easily  scraped  or  rubbed  off.  If  this  method  is  adopted  under 
arrangements  similar  to  those  suggested  on  page  13  and  in  figure  6, 
the  scalding  vat  or  tank  may  be  located  conveniently  in  one  end  of 
the  open  shed  where  the  fruit  is  received  or  in  the  space  occupied  by 
one  of  the  side  peeling  tables. 

In  large  commercial  canneries  the  "alkali  process"  of  removing 
the  skins  is  employed  in  some  sections,  especially  in  California. 
Under  this  process  the  fruit,  after  it  has  been  halved  and  pitted,  is 
dipped  into  a  very  hot  alkali  bath  for  a  very  short  space  of  time  and 
is  then  passed  through  a  machine  in  which  it  is  carried  under  a  large 
number  of  small  jets  of  water,  which  t^re  driven  with  sufficient  force 

426 


CANNING  PEACHES   ON   THE  FARM.  21 

to  remove  the  skins  from  the  peaches  and  also  to  wash  the  alkali 
from  the  fruit.  To  be  handled  by  this  process  fruit  should  be  well 
ripened  and  free  from  bruises. 

Pie  peaches,  which  comprise  a  grade  consisting  usually  of  small 
fruit,  are  washed,  if  necessary,  to  remove  grit  or  other  forms  of  dirt; 
if  very  "fuzzy,"  they  should  be  rubbed  with  a  coarse  cloth;  then  halved 
and  pitted,  but  ordinarily  canned  without  paring. 

FILLING  THE  CANS. 

The  fruit  should  be  put  into  cans  as  soon  as  possible  after  the 
freshly  cut  surfaces  have  been  exposed  to  the  air.  Otherwise  the 
surfaces  turn  dark  and  become  unattractive  in  appearance. 

Filling  the  cans  with  the  table  grades  is  generally  done  by  hand. 
The  halves  are  put  into  the  cans  usually  flat  or  pit  side  down,  each 
piece  being  placed  with  considerable  care  so  that  the  contents  of 
the  can  will  be  fairly  solid  and  to  insure  a  uniform  content  as  to 
([uantity  of  fruit  in  each  can.  The  cans  should  be  filled  very  nearly 
full  of  the  halved  fruit.     They  are  then  ready  for  the  next  step. 

A  boxlike  device  is  sometimes  used  as  a  filler  to  facilitate  the  work 
of  putting  pie  peaches  into  No.  10  cans.  This  device  has  a  depth  of 
6  or  8  inches,  and  is  constructed  witn  holes  in  the  bottom  which  cor- 
respond with  the  holes  in  the  tops  of  the  cans  when  a  particular 
number  of  them  are  arranged  in  a  certain  definite  order.  The  fruit 
is  poured  into  the  filler,  from,  which  it  drops  or  is  readily  pushed  into 
the  cans. 

SIRUPING. 

Peaches  of  all  the  better  grades  are  canned  in  a  sirup  made  of 
sugar  and  water.  Sirup  of  different  density  or  strength  is  put  into 
goods  of  different  grades.  The  "pie  fruit"  is  put  up  without  sirup, 
but  the  cans,  after  receiving  the  fruit,  are  filled  with  water,  then 
they  are  ready  for  the  next  treatment. 

There  are  two  methods  in  common  use  of  adding  the  sirup  to  the 
better  grades.  One  method  is  to  put  the  desired  quantity  of  dry 
granulated  sugar  in  each  can  before  it  is  filled  with  fruit.  The  fruit 
is  then  put  in,  after  which  water  is  added.  This  may  be  either  hot 
•  or  cold,  depending  upon  the  exact  details  of  the  practice  being  fol- 
lowed.    Boiling  water,  however,  is  more  commonly  used. 

The  quantity  of  sugar  used  varies  with  the  different  grades  and 
with  different  operators.  From  H  to  3  pounds  per  dozen  No.  3 
cans  are  about  the  usual  limits.  A  larger  quantity  is  occasionally 
used,  but  not  often. 

In  commercial  canneries  the  sugar  is  more  commonly  added  as  a 
sirup,  and  it  is  probable  that  this  is  the  preferable  way.  It  is  of 
uniform  density  throughout  and  it  is  claimed  thut  it  penetrates  the 

426 


22 


CANNING  PEACHES  ON    THE   FARM. 


fniit  better  and  more  uniformly  than  when  the  sugar  is  added  in  dry- 
form  and  dissolved  in  the  can. 

If  the  sirup  is  made  by  placing  dry  sugar  in  the  cans  and  the  arrange- 
ment of  the  cannery  is  comparable  with  that  shown  in  figure  6, 
then  the  sugar  should  probably  be  put  into  the  cans  after  they  are 
placed  on  the  packing  table.  The  sirup  table  would  then  be  the  log- 
ical place  at  which  to  add  the  water. 

In  either  method  the  cans  should  be  filled  with  the  liquid  (water 
or  sirup)  to  within  about  one-fourth  inch  of  the  top.  If  the  liquid 
is  in  actual  contact  with  the  top  of  the  can  the  cap  can  not  be  readily 
soldered. 

For  preparing  sirups  a  gauge  is  useful,  but  not  essential.  By  its 
use  the  density  can  be  determined  at  any  moment,  and  by  adding 
more  sugar  or  more  water  the  density  can  be  increased  or  decreased 
as  desired.     As  a  gauge  is  not  expensive,  its  use  is  advisable. 

Sirup  is  made  by  dissolving  sugar  in  water,  preferably  boiling  it 
slowly  for  a  few  minutes  after  it  is  dissolved.  It  should  be  stirred 
until  the  sugar  is  in  solution  but  not  during  the  boiling.  The  density 
of  sirup  varies  somewhat  with  its  temperature.  As  measured  by 
what  is  known  as  the  Baume  scale  of  density,  when  at  a  temperature 
of  60°  F.,  a  gallon  of  sirup  having  certain  specified  degrees  of  density 
may  be  made  approximately  correct  with  the  quantities  of  sugar 
stated  below: " 


Quantity  of  sugar  required  to  make  a  gallon  of  sirup  of  differejit  degrees  of  densitrj  at  60°  F. 


Sugar 

per 
gallon. 

Density. 

Sugar 

per 
gallon. 

Density. 

Sugar 

per 
gallon.' 

Density. 

Pounds. 
2i 
3i 

15 
20 

Pounds. 
4J 
51 

25 
30 

Pounds. 
7 
8i 

35 

40 

Sirups  of  the  lower  density  are  used  for  most  grades  of  peaches. 
Even  a  10°  sirup  is  frequently  used.  The  "extra"  grades,  however, 
are  generally  put  up  in  one  of  the  heavier  sirups. 

In  canning  on  a  small  scale  the  method  of  sweetening  the  fruit  by 
adding  dry  sugar  is  generally  used,  as  it  calls  for  less  apparatus  and 
possibly  for  less  skill,  but  in  commercial  canneries  the  sirup  is  more 
commonly  made  separately  and  then  added. 

CAPPING. 

After  the  cans  are  filled  with  fruit  and  sirup  or  water  has  been 
added  they  are  ready  to  be  capped  and  sealed.  With  the  ordinary 
type  of  can  the  tops  are  first  brushed  to  free  them  from  particles  of 


426 


a  From  "A  Complete  Course  in  Canning,"  p.  83. 


CANNING  PEACHES  ON   THE  FARM.  23 

fruit,  water,  etc.,  that  may  have  lodged  there,  and  then  the  caps  are 
put  in  place.  With  a  small  brush  or  swab  the  edge  of  the  cap  and 
the  portion  of  top  of  the  can  immediately  surrounding  it  are  moistened 
with  the  soldering  flux  to  insure  the  adhesion  of  the  solder;  then 
they  are  sealed  with  a  capping  steel  or  copper.  This  tool  should  be 
so  heated  as  to  readih'  melt  the  solder  and  spread  it  around  the  edge 
of  the  cap.  After  heating  either  tool  before  it  is  used  the  edge  or 
point  should  be  wiped  on  a  damp  cloth  or  dipped  in  a  dish  or  can 
containing  a  quantity  of  soldering  flux.  If  a  soldering  copper  is 
used,  the  cap  shoukl  be  firmly  held  in  place  with  a  small  stick  or  rod 
in  the  left  hand  while  the  copper  is  used  in  the  right  for  melting  and 
distributing  the  solder  about  the  edge  of  the  cap.  If  a  capping  steel 
is  used,  the  solder  is  distributed  by  placing  the  steel  over  the  cap 
where  it  comes  in  contact  with  the  solder  and  rotating  it  back  and 
forth  sufficiently  to  spread  the  solder  uniformly  about  the  edge  of 
the  cap. 

If  "sanitary"  cans  are  used,  they  are  ready  for  sealing  as  soon  as 
they  have  been  filled  wnth  fruit  and  sirup.  They  are  put  through  a 
seaming  machine  which  crimps  on  the  tops  and  seals  without  the  use 
of  solder. 

EXHAUSTING. 

If  the  fruit  is  canned  cold — that  is,  if  the  water  or  sirup  is  cold  when 
added — it  is  a  common  practice  to  "exhaust"  the  cans. 

This  operation  consists  in  submerging  the  cans  to  within  about  1 
inch  of  the  top  in  boiling  water  for  about  five  minutes  for  No.  3  cans 
and  seven  minutes  or  more  for  No.  10  cans.  This  results  in  the 
expansion  of  the  contents  of  the  cans  and  the  expulsion  of  any  air 
bubbles  that  may  have  been  formed  during  the  filling.  The  air 
escapes  from  the  cans  through  a  small  vent  in  the  center  of  the  caps. 
This  hole  is  made  with  the  same  die  by  which  the  caps  are  cut. 

Exhausting  may  be  accomplished  by  several  different  methods. 
The  depth  of  the  cooking  tank  furnished  with  many  of  the  portable 
canners  and  other  small  outfits  is  such  that  one  tier  of  cans  can  be 
exhausted  while  the  lower  tier  or  tiers  are  being  cooked.  In  some 
of  the  large  canneries  exhausting  is  accomplished  by  an  automatic 
machine  which  carries  the  cans  through  the  bath  on  a  sprocket  chain 
arrangement,  the  rate  of  movement  being  regulated  in  accordance 
with  the  length  of  time  it  is  desired  to  continue  the  operation. 

If  a  canning  outfit  includes  a  boiler  the  cans  may  be  exhausted  by 
steam,  either  in  a  closed  cooking  or  processing  retort  or  in  a  steam 
exhaust  box  designed  for  the  purpose.  The  steam  bath  should  be 
continued  until  the  contents  of  the  cans  are  thoroughly  heated; 
three  to  five  minutes  will  usually  be  required  for  No.  3  cans. 

426 


"24  CANNING  PEACHES  ON   THE   FARM. 

Exhausting  is  not  an  essential  step  in  canning  peaches  and  it  is 
omitted  by  many  operators,  but  when  it  is  omitted  somewhat  longer 
time  for  cooking  or  processing  is  required. 

TIPPING. 

As  soon  as  the  exhausting  is  completed  the  cans  are  "tipped." 
That  is,  the  small  hole  or  vent  in  the  cap  is  closed  by  the  use  of  the 
tipping  copper  and  a  small  bit  of  solder. 

If  the  peaches  are  canned  hot  and  the  cans  are  not  exhausted  they 
are  ready  to  be  tipped  as  soon  as  they  are  capped.  "Sanitary"  cans, 
of  course,  require  no  tipping. 

PROCESSING. 

Cooking,  sterilizing,  and  processing  are  terms  that  are  frequently 
used  and  which  mean  practically  the  same  thing  when  applied  to 
canning  operations.  Processing,  however,  is  the  more  technical 
word  and  the  one  that  is  generally  used  by  canners  themselves  and 
by  others  who  are  most  conversant  with  the  subject.  The  one  in 
charge  of  this  part  of  the  work  is  called  the  "processor."  Proc- 
essing is  the  last  step  in  canning  the  fruit.  In  some  respects  it  is  the 
most  important.  Its  primary  object  is  to  sterilize  the  contents  of 
the  cans.  If  it  is  improperly  done,  the  fruit  will  not  keep.  Process- 
ing consists  in  completely  submerging  the  cans  beneath  boiling 
water  until  the  fruit  is  cooked  and  all  germs  which  might  otherwise 
result  in  the  spoiling  of  the  fruit  are  destroyed. 

If  the  fruit  has  been  exhausted  and  is  at  once  processed  before  it 
cools  off,  ten  minutes  is  generally  considered  adequate  for  processing 
No.  3  cans.  If,  for  any  reason,  the  water  drops  below  the  boiling 
point  when  a  crate  of  cans  is  put  into  it,  the  duration  should  be 
measured  from  the  time  the  boiling  point  is  again  reached.  If  the 
cans  are  cold  when  they  are  processed,  fifteen  minutes  is  the  time 
commonly  given  for  No.  3  cans.  No.  10  cans  require  considerably 
longer.  Most  authorities  advise  twenty  to  twenty-five  minutes  fol- 
lowing seven  minutes  in  the  exhaust  bath. 

It  is  possible  to  process  by  steam  in  a  closed  retort.  By  this 
method  the  cans  are  put  into  the  retort  and  the  latter  is  filled  with 
water  up  to  the  upper  blow-off  pipe.  The  lid  is  then  bolted  securely 
in  place  and  the  steam  turned  on.  The  pressure  gauge  is  usually  set 
to  about  12  pounds,  which  is  equivalent  to  a  temperature  of  approxi- 
mately 240°.  At  this  temperature  No.  3  cans  are  processed  from 
two  to  four  minutes  and  the  No.  10  size  five  minutes  or  more. 

During  the  processing,  by  whatever  method,  critical  examination 
of  the  cans  should  be  repeatedly  made  for  the  detection  of  leaks.     A 

426 


CANNlMti    i'KACllES    UN    THE   FAKM.  25 

continuous  series  of  small  bubbles  arising  from  the  same  place  indi- 
cates that  a  can  is  leaking.  The  can  should  be  located,  at  once 
removed,  and  the  defect  repaired.  This  can  usually  be  done  to 
advantage  with  a  tipping  copper. 

Some  authorities  advise  placing  the  cans  in  a  cold-water  bath  after 
processing,  but  this  appears  not  to  be  a  usual  practice,  especially 
among  small  canners.  The  object  is  to  reduce  the  temperature  of 
the  cans  to  such  a  degree  that  cooking  will  cease.  Otherwise  if  the 
cans  are  at  once  stacked  in  a  large  pile,  a  sufficiently  high  degree  of 
tem})erature  may  be  retained  to  continue  the  cooking  to  such  an 
extent  that  the  texture  of  the  fi'uit  will  be  injuretl. 

In  the  processhig  of  ])eaches  it  is  necessary  to  cook  the  fruit 
thoroughly  in  addition  to  destroying  all  the  germ  life  that  it  may 
contain.  Obviously,  the  condition  of  the  fruit  with  regard  to  its 
degree  of  ripeness,  its  texture,  etc.,  will  influence  its  cooking  quality. 
If  not  cooked  enough,Jit  will  be  too  hard,  and  if  overcooked,  so  that  the 
texture  is  destroyed,  the  halved  pieces,  which  should  retain  their 
form,  are  likely  to  mash  down.  The  various  lengths  of  time  hei-etofore 
suggested  for  processing  represent  the  experience  of  many  operators, 
but  they  should  not  be  accepted  as  applying  to  all  conditions. 

It  is  of  great  importance  that  specimen  cans  of  the  finished  product 
be  examined  occasionally  to  determine  if  any  changes  in  the  processing 
or  in  any  of  the  other  features  of  the  work  are  advisable  or  necessary. 
This  is  especially  true  w^ien  the  fruit  that  is  being  handled  from  day 
to  day  varies  in  quality,  texture,  or  in  other  ways.  When  a  correct 
processing  period  has  been  determined  for  a  particular  lot  of  fruit 
it  should  be  followed  to  the  very  minute,  otherwise  the  finished  product 
will  lack  uniformity  in  quality  and  appearance. 

As  already  indicated,  processing  is  a  rather  critical  operation. 
The  experience  and  judgment  of  the  processor  count  for  much  in  the 
success  of  the  work  and  in  the  grade  of  the  finished  product.  Many 
factors  need  to  be  considered,  each  of  which  has  its  effect  on  the 
results  of  the  work.  It  is  in  fully  comprehending  just  what  these 
effects  are  and  their  relation  to  each  other  that  the  skill  and  judgment 
of  the  processor  are  of  the  greatest  importance.  But  this  compre- 
hension of  the  matter  can  be  acquired  only  by  experience. 

Processing  completes  the  operation  of  canning  the  fruit.  In  tliis 
stage  it  is  in  condition  to  hold  until  market  conditions  warrant  its 
sale.  Large  commercial  canners  usually  put  labels  on  the  cans  before 
they  are  sold  which  give  the  brand,  grade,  etc.  This  is  of  importance 
in  establishing  and  maintaining  a  reputation.  Such  labels  serve  as 
an  advertisement  of  the  goods,  and  at  the  same  time,  if  made  from 
an  artistic  design,  make  the  cans  much  more  attractive  in  appearance 
than  they  would  be  without  labels. 

426 


26  CANNING  PEACHES  ON   THE   FARM. 

MARKETING  THE  CANNED  PRODUCT. 

It  is  obvious  that  the  financial  success  of  this  method  of  handling 
a  peach  crop,  or  any  portion  of  it,  depends  upon  the  placing  of  it  on 
the  market  at  a  satisfactory  profit.  As  a  rule,  home-canned  goods, 
if  of  good  quality,  find  a  fairly  ready  sale.  They  are  commonly  sold 
on  sample  to  retail  grocers  and  provision  dealers.  Comparatively 
large  quantities  can  frequently  be  sold  directly  to  consumers.  A 
wisely  placed  advertisement  in  a  local  or  county  paper  may  also 
help  in  making  sales.  If  a  large  quantity  of  fruit  has  been  canned, 
it  may  be  of  advantage  to  sell  through  a  jobber  or  a  broker  who 
handles  canned  goods. 

The  cans  are  generally  packed  in  cases  for  the  trade.  The  ordinary 
case  holds  two  dozen  No.  3  cans  placed  in  two  tiers,  one  dozen  in  each 
tier.  The  usual  case  for  No.  10  cans  holds  one  dozen.  These  cases 
may  be  obtained  from  the  manufacturers  of  cans,  as  previously  stated, 
or  in  shook  form  from  various  box  and  package  manufacturers. 

In  this  connection  attention  should  be  called  to  the  federal  food 
and  drugs  act  of  June  30,  1906,  in  its  relation  to  the  labeling  or  brand- 
ing of  canned  goods  that  enter  interstate  commerce.  Any  statement 
that  is  stamped  or  printed  on  the  cans  or  on  the  cases  in  which  they 
are  packed  regarding  the  weight,  identity,  quality,  or  place  of  pro- 
duction which  is  misleading  constitutes,  under  the  terms  of  this  act, 
a  misbranding  of  the  goods. 

All  requirements  of  the  food  and  drugs  act  which  should  be  con- 
sidered in  canning  peaches  may  be  ascertained  by  addressing  the 
Board  of  Food  and  Drug  Inspection,  Department  of  Agriculture, 
Washington,  D.  C. 

426 

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